Gluten Free and Specialty Diet Recipes

Ok this recipe is mad scientist level out there, forced by medical issues into a corner, unable to eat almond or coconut flour right now, allergic to dairy with Celiac disease and unable to eat carbs....but craving cinnamon rolls. This took my creativity to a new level and it was godly good and the secret ingredient will blow your mind, Pork Panko. DO NOTE you can probably use real dairy cheese, and butter in this recipe and do a full on Carnivore Keto Cinnamon Roll

1 1/2 cup (84g) Baconsheir Pork Panko
1/4 Cup (50g) Swerve Granular
2 tbsp Baking Powder
250g Miyoko Vegan Mozz (1 full 8oz brick and a bit more)
55g Miyoko Vegan Cream Cheese
3 Large Eggs Beaten
2 tbsp melted Nutiva Coconut Oil
1/2 tsp Vanilla Extract
25 Drops oooflavors Cinnamon Roll (Optional)

Filling
1/2cup (100g) Brown Swerve
1 tbsp Cinnamon
6 Tbsp Nutiva Butter Flavored coconut oil melted
1-2tbsp HOT water

Icing
84g Miyoko Vegan Cream Cheese
1/4cup (50g) Swerve Confectioners
2 Tbsp Nutiva Butter Flavored coconut oil
1-2 Tbsp HOT water til desired consistency.

1. Preheat Oven to 400F and grease you baking dish  (I used a large round glass pie dish)
2. Mix Pork Panko, Sweetener, and baking powder in a large mixing bowl
3. In a glass measuring cup put the Vegan Mozz and cream cheese, microwave on high 1 min, stir, microwave another min and stir again set aside
4. After it is cool cool enough to touch and not cook your eggs (1-5mins to cool) transfer the melted cheese mixture to the large bowl, with the melted Nutiva coconut oil, drops, and extract, and mix with a electric mixer on low til it starts to crumb and add in the beaten eggs. Continue to mix til well combined, it should be very wet, transfer bowl to refrigerator for 10-15 mins to set up.
6. Prepare your filling now mixing the Brown Swerve with the Oil, Cinnamon, and Hot water to make a spreadable cinnamon filling.
7. Lay out a large sheet of parchment paper (large enough to fold over in have and still have 18"), remove your dough from the fridge and scrape out onto the parchment paper, fold over and use a rolling pin to work it out into a 12x10"-12x12" square about 1/4" thick. Now coat this surface with the cinnamon filling.
8. Start by lifting one edge of the parchment paper, and rolling a one side of the dough over and slowly work it up rolling the dough onto itself forming a 12" long rolled log, (if the dough is not firm enough to cut transfer to the fridge for 5-10min), now using a sharp knife cut 1" rolls off placing them in your baking dish.
9. Bake for 20-25 mins til it starts to brown on top, remove and let cool 10 mins.
10. Mix up your icing while it is cooking and you can apply it as they cool. Serve directly from the dish, do not they fall apart easy at first til they have cooled down.

NOTE ingredients bought through the Thrive link get you an extra 25% off, great for gluten-free shopping.
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PORK PANKO
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